Fresh Mozzarella and Tomato Paninis
- Total Time
We give these sandwiches extra flavor by rubbing the bread with a cut garlic clove. Swap basil for the arugula if it's too peppery for your taste.
red wine vinegar1 ½ tsp
olive oil½ tsp
dried oregano¼ tsp
table salt⅛ tsp
black pepper⅛ tsp, freshly ground
Italian bread4 oz, cut into eight 1/2-inch-thick pieces
whole milk mozzarella cheese2 oz, fresh, thinly sliced
arugula1 cup(s), baby leaves
plum tomato(es)1 medium, cut into eight thin slices
olive oil cooking spray4 spray(s)
garlic clove(s)1 medium clove(s), peeled and cut in half
- Preheat outdoor grill (or grill pan or skillet).
- In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
- To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
- Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.
- Serving size: 1 sandwich